BB Ribs with no foil

hmacmill · Jun 8, 2011

I'd like to try doing ribs without using foil but I have a hard time figuring out when they're done. I tried the bend test but I can't really figure that out. Is there any idiot proof way to tell when the ribs are done? Also, is there a ballpark time it takes BB ribs to get done? I usually cook between 220 - 250F. Thanks in advance for the advice!

Untraceable · Jun 8, 2011

I havent foild a rib in years. here is the trick with baby backs. they go through 3 stages. at first before they are cooked they are floppy. around 1.5 hours, the racks stiffen up, around 3-4 hours they get limp again showing when they are done. your going to have to learn how far you can take them from when they get limp again. I usually push it to the exact moment before they tear apart doing that test. usually if Im doing 3 racks or more, Ill have a near tear on one and pull them all off if they are close

Sawdustguy · Jun 8, 2011

hmacmill said:
I'd like to try doing ribs without using foil but I have a hard time figuring out when they're done. I tried the bend test but I can't really figure that out. Is there any idiot proof way to tell when the ribs are done? Also, is there a ballpark time it takes BB ribs to get done? I usually cook between 220 - 250F. Thanks in advance for the advice!

On the bend test, when the rack bends at a 70* degree angle and the meat is pulled 1/4" from the bone you are good to go. It usually takes 5 to 6 hours.

Ron_L · Jun 8, 2011

You can also use a toothpick and stick it in the meat between the bones. When the ribs are done it will go in with little resistance.

Carbon · Jun 8, 2011

I never foil ribs and use the toothpick trick for doneness.

JD McGee · Jun 8, 2011

What Ron and Carbon said...^^^...

Bamabuzzard · Jun 8, 2011

I haven't foiled in years. From a tenderness standpoint there's no need to. The toothpic test, bending test or when the meat has pulled up the bone will tell you when they're done.

Jay Bird · Jun 8, 2011

Have just started doing away with the foil. So far,so good. Tenderness as above^.

powerpig · Jun 8, 2011

Untraceable said:
They go through 3 stages. at first before they are cooked they are floppy. around 1.5 hours, the racks stiffen up, around 3-4 hours they get limp again showing when they are done.

Sounds like me on a Saturday Night! Sorry, couldn't resist. :-D

sahc03 · Jun 8, 2011

I just cooked some ribs today. I started them without foil bone side down and left them on for 2h 20m. Before I put them in foil I put honey on them and put them back on bone side up for 1h 20m. To finish them off I put them back on bone side down and basted them in the sauce that was created while they were in the foil for about 20m. Only my second solo attempt at ribs, but I think think they turned out delicious. On my next rib cook I plan on using some brown sugar during the foil time.

GreenDrake · Jun 8, 2011

SAHC, that's pretty close to how I do them. Modified Harry Soo. 250 degrees for two hours, light dusting of brown sugar and honey drizzle with a few tablespoons of apple juice in foil for one hour, take out, sauce, wait fifteen and sauce again. Takes 3.5 hours to deliciousness.

I do change grills as well. Usually I do the first hour and a half on the Traeger then move to the Kamado Joe where I drop in four good chunks of peach wood for a heavy smoke for the next 30 minutes. Just perfect. Then again, we all make perfect ribs.

mtomto · Jun 9, 2011

I dont know about you all, butBaby's at 1 hr 15 mins to 1 1/2 indirect on a Weber Kettle at 350 dome and they're done perfectly.

3 or 4 hours...my gosh.

Mister Bob · Jun 9, 2011

Foil makes it easy to produce moist and tender ribs every time, and the ribs are more forgiving to temperature spikes while they're in the foil, but there is a down side. Lot's of flavor gets thrown away with the liquid when you unwrap, and the flavors seem to get a little muddled while the ribs are steaming away.

If you're going to use the 3-2-1 Method, the Trigg Method, or any variation using foil for ribs (or butts or briskets for that matter), I think it's a good idea to have a finishing seasoning on hand to recharge the flavors you washed away. For me, a finishing seasoning is a finely ground or powdered variation of the original rub with just a touch more cayenne for kick or some other ingredient for brightness. I don't want to change the flavor profile, just kick it up a notch. I put it on as soon as they come out of the foil, before saucing.

Try it and you just might become a foil convert.

El Ropo · Jun 9, 2011

Cooking at 350 is a lot different than what most of these folks are doing. I like to do ribs at around 275-300, and get BB ribs done in around 3 hours, no foil. Spares are done in about 3.5 hours using same method.

cliffcarter · Jun 9, 2011

The bend test-

Cook · Jun 9, 2011

cliffcarter said:
The bend test-

And here I though this WAS the idiot proof method. LOL

Pitmaster T · Jun 9, 2011

http://www.youtube.com/user/GoodVittlesSociety#p/u/5/hcqUpJQWIpM

bend test in video

Everything is there. bend test, skewer test, bone twist test, cooking ribs using the weep method, pig honey, foam, using sound to tell when things are on target....

Pitmaster T · Jun 9, 2011

And here is something

Only the brethren have access to this. The other 77 or so videos are closed.

YouTube - Broadcast Yourself.

The famous read em and weep video

deguerre · Jun 9, 2011

"This video is private.
If the owner of this video has granted you access, please log in."

Oh well.

gaspipe1 · Jun 9, 2011

I tried an all dry rub BB ribs last time. I had the smoker at 220 and had them smoke for 5 hours. No foil or sauce. And the ribs came out like coal. To be honest i was using my gas grill using indirect with a pan filled w/ water under them. The only thing I can think of was there was a Butt on the grill too, and perhaps the ribs where too close to the left where the flame was. Anyway I will need to try it again but this time on my UDS.

BB Ribs with no foil

Is lookin for wood to cook with.

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